Herbal Chicken Sandwiches with Apple-Avocado Smoothie Recipe

Herbal Chicken Sandwiches with Apple-Avocado Smoothie

Difficulty: Easy

Serves: 4

Nutrition per serving: 580 calories; 19g total fat (3g saturated); 60mg cholesterol; 730mg sodium; 66g carbohydrates; 9g dietary fiber; 38g protein; 37g sugar

Total time: 1 hr 40 min (Preparation: 25 min; Resting: 1 hr; Cooking: 15 min)

The herbal notes of the chicken salad pair beautifully with a rich avocado-apple smoothie for a refreshing, satisfying lunch.

Ingredients

• Chicken Salad:
  • 4 jasmine green tea bags
  • Kosher salt
  • Two 6ounce boneless, skinless chicken breasts, diced into small bite-sized pieces
  • 1/3 cup finely chopped red onion
  • 2 cups plus 3 tablespoons fatfree plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon finely chopped fresh tarragon
  • 1 1/2 teaspoons white balsamic vinegar
  • 2 tablespoons sliced natural almonds
  • 8 slices whole wheat bread
  • 1 cup packed mixed baby salad greens
  • 1/4 cup raspberry jam
• AppleAvocado Smoothies:
  • 1 cup apple juice
  • 2 teaspoons fresh lime juice
  • 6 sprigs fresh basil or mint leaves
  • 2 Granny Smith apples, cored, skin on, and chopped
  • 1 ripe Hass avocado, pitted
  • 1 cup ice

Directions

• Bring 4 cups of water to a boil in a large pot. Remove from heat, add the tea bags, and steep 5 minutes.
• Discard the tea bags, return the water to a boil, add 1/2 teaspoon salt and the chicken pieces. Cover, lower heat, and poach until cooked through, about 7 minutes. Drain and cool the chicken to room temperature in a bowl.
• In a large bowl, combine the red onion, 3 tablespoons yogurt, mayonnaise, basil, tarragon, white balsamic vinegar, and 1/2 teaspoon salt. Add the cooled chicken, cover, and refrigerate at least 1 hour to let flavors meld (can be made a day ahead and chilled).
• Toast the sliced almonds in a dry pan over medium heat, stirring frequently, until golden, about 34 minutes.
• Assemble sandwiches: spread the chicken salad evenly over four slices of bread, sprinkle with toasted almonds, top with mixed greens, then close with remaining bread slices and cut each sandwich in half.
• For the smoothies: in a blender, combine apple juice, ice, lime juice, basil or mint, chopped apples, and avocado. Blend until smooth and ice is fully incorporated. Pour into four glasses.
• Serve each sandwich with a smoothie and 1/2 cup Greek yogurt topped with 1 tablespoon raspberry jam.

From Recipe Iseasy Kitchens